“Smoked Turkey Rubbed with Turmeric Buffalo Ghee” by Rehan Jaffrey

This was the lone non-chicken entry in our poultry competition. Rehan’s intricate recipe resulted in one of the most beautiful turkeys I’ve ever seen. Not just did it look good, the judges loved the flavor and felt it was “cooked to perfection.”

As part of our ongoing series interviewing the competitors, below are Rehan’s answers and his outstanding recipe.

I liked the ease of the SmokinIT Electric smoker just set to temp and forget about it, but nothing beats the smokey flavor, bark and smoke rings from the Kamado Big Joe.Also cooking over a flame brings out the primordial in me.

At what age did you start grilling/smoking meat? (provide details/circumstances if possible)

Been an avid cook since I was 10, used to make spicy eggs with garlic/ginger, Turmeric and Red chili amongst other things. Also have spent a lot of time perfecting Hyderabadi cuisine.

I Started grilling about 14 years ago quickly realizing that butter is your best friend when grilling straight under the flame. Didn’t start smoking until 3 years ago. Made a brisket in an electric smoker and never looked back. I much prefer cooking under indirect heat rather than direct heat.

What do you enjoy the most about grilling/smoking?The results. I don’t mind doing the planning and prep work, but its seeing people enjoy what I made that is the main motivator for me. Additionally, the whole process is very soothing and relaxing for me.

What’s your signature dish?

Brisket.

Give us one tip/hack to make improve our grilling/BBQ skills.

People underestimate the effects of an equilibrium brine. Equal parts salt and sugar really tenderize the meat and keep it most while it cooks. I mainly do brines for turkey and brisket, not really ribs or steaks.

Recipe for my Turkey

I used the Aaron Franklin method, who happens to be one of my favorite BBQ Chef’s. I did however deviate by changing the rub a little.